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Fresh Mint & Chocolate Chip Popsicles

Course Ice Cream
Author Izy

Ingredients

  • a pinch salt
  • 1/4 cup (50g) granulated sugar
  • a 14oz can (400ml) coconut milk
  • 1/2 cup (a large handful) fresh mint leaves
  • 2 tsp matcha powder , (optional)
  • 1/3 cup (50g) mini dark chocolate chips
  • 1 oz (30g) dark chocolate, melted
  • 3-4 tbsp cacao nibs (or more mini chocolate chips)

Instructions

  • In a medium pot, heat the salt, sugar, and coconut milk over a medium-low heat, stirring occasionally. Once the mixture is gently steaming take it off the heat and add the mint leaves. Set aside for 30 minutes.
  • Place a strainer (sieve) over a medium bowl and pour the coconut milk mixture through it to remove all the mint leaves. Press on the leaves to push out all that goodness. Discard the leaves.
  • If using the matcha powder (just for colour, really) - place it into a small bowl or mug and gradually stir in a few table spoons of hot water to get a smooth mixture. Pour this into the bowl of coconut milk mixture and stir through. Leave to cool completely. 
  • Pour the cooled popsicle mixture into your popsicle moulds. Drop in the chocolate chips, dividing them between all the wells of the popsicle moulds. Freeze for at least 4 hours (inserting the popsicle sticks about an hour in). 
  • Remove the frozen popsicles from the moulds and place onto a lined baking tray. Place the melted chocolate into a sandwich bag, snip off one tip and use like a piping bag to drizzle over the popsicles - decorating with the cacao nibs immediately after drizzling as the chocolate sets super fast. Place back into the freezer/eat!